2. Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Place them cut-side down on a baking sheet.
3. In a small bowl, mix together the minced garlic and grated ginger. Add the olive oil, salt, and black pepper to the bowl and whisk until well combined.
4. Brush the garlic ginger mixture over the cut sides of the spaghetti squashes. Roast them in the preheated oven for 25-30 minutes or until they are tender and golden brown.
5. Remove the spaghetti squashes from the oven and let them cool for a few minutes. Using a fork, separate the noodles from the skin and transfer them to a serving dish.
6. Sprinkle the chopped parsley over the roasted noodles and serve with Parmesan cheese.
**Tips:**
- You can also add some diced red onion or bell pepper to the garlic ginger mixture for extra flavor.
- If you want to make this dish even healthier, you can skip the Parmesan cheese and use nutritional yeast instead.
- You can store leftover roasted spaghetti squash in the fridge for up to three days or in the freezer for up to one month.